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Raspberry Cupcakes with Pink Buttercream and Lacy Chocolate Hearts

To make the hearts, see our Chocolate Filigree Hearts how-to.

  • Yield: Makes 2 dozen
Raspberry Cupcakes with Pink Buttercream and Lacy Chocolate Hearts

Source: Martha Stewart Living, February 2010


  • 2 1/2 cups all-purpose flour
  • 2 cups cake flour (not self-rising)
  • 2 1/4 teaspoons baking powder
  • 1 1/4 teaspoons salt
  • 1 1/4 cups whole milk
  • 1 tablespoon pure vanilla extract
  • 2 sticks plus 2 tablespoons unsalted butter, room temperature
  • 2 1/4 cups sugar
  • 6 large eggs
  • 2 containers (6 ounces each) raspberries, 1 container pureed, 1 container coarsely chopped
  • Gel-paste food coloring, in Tulip Red (optional;
  • Pink Buttercream
  • Chocolate Filigree Hearts


  1. Preheat oven to 350 degrees. Line two 12-cup muffin tins with baking cups.

  2. Whisk together flours, baking powder, and salt in a medium bowl. Stir together milk and vanilla in a small bowl. Beat butter with a mixer on medium speed until fluffy, about 3 minutes. Add sugar in a slow, steady stream, and beat until pale and fluffy, about 3 minutes. Beat in eggs, 1 at a time, beating well after each addition. Scrape down sides of bowl, and beat until smooth.

  3. Reduce speed to low, and add flour mixture in 3 additions, alternating with milk, beginning and ending with flour. Fold in pureed and chopped raspberries and a small drop of food coloring.

  4. Divide batter among baking cups, filling each three-quarters full. Bake until a toothpick inserted into centers comes out clean, about 20 minutes. Let cool in tins on wire racks for 15 minutes. Remove cupcakes, and let cool completely. Decorate with pink buttercream and lacy chocolate hearts.

Reviews (7)

  • Michele Torres 28 Mar, 2015

    What? Makes 24? I'm on my second batch, which is 24 and I have at least half the batter left. I was suspicious when the recipe called for 6 eggs and 4 1/2 cups flour. Don't you ever test or proof read your recipes? This is not the first time I've found this problem.

  • roxanne smalz 3 Mar, 2013

    I've made this recipe twice and it is very heavy/dense, I thought I'd made a mistake the first time, but they turned out the same the second time. Was better when I pureed all the raspberries and strained them, my kids aren't a fan of seeds. They taste good but I won't be making them again, they're just too heavy.

  • kmiller 1996 1 Feb, 2013

    Did not taste very good barely any sweetness, more like a bread than a cake.

  • ohyoshimi 11 Feb, 2012

    These are just not very good. They are much more muffin-like than cake-like. The texture from the raspberry seeds makes for an unpleasant "crunch" every once in a while. Will not make again.

  • pixievixen22 4 Feb, 2011

    First time ever making cupcakes from scratch. I followed the directions to a "T" and although they are pretty tasty my cupcakes seem a little wimpy. Didn't seem to rise much and top sink in. Not sure if I did something wrong. Taste test with the fellow employees tomorrow! Hope they like them!

  • Renik 28 Jan, 2011

    These cupcakes are the best cupcakes I've ever made. Sooo good. I put in a few drops of Wilton Pink Icing colour drops to make them really pink! The recipe is wonderful, but the yield as at least four dozen by my count! I also made my own "cake flour" with 3/4 all-purpose flour 2 tbsp. of corn meal. Yum!

  • MrsOrr86 29 Jul, 2010

    Can this be made with frozen raspberries

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